Gastronomy – How we create the taste of the times

Un wood-fired lobster at Place de la Concorde in Ange-Jacques Gabriel’s Hôtel de la Marine, at Mimosa, and spaghetti go vongole on the roof of the Théâtre des Champs-Élysées, at Gigi’s; king crab on the terraces of the former Samaritaine, at Langosteria, and a babkazana (to share) on the forecourt of the Museum of Modern Art, at Forest; a pizza with truffles in an architecture by Studio KO, at Ischia, and scrambled eggs with caviar in the private mansion at 16^and arrondissement Maison russe… When historians look at the taste of 2022, they will have to forget the reading grids of gastronomy inherited from Curnonsky, “prince of gastronomes”; put food and wine pairings in the curiosities section and adopt the place-food martingale instead. This year…

Alexandre Tabaste – Restaurant MIMOSA – Romain Ricard (x5) – LAPEROUSE – Anaïs Boileau – Simon Detraz – Cécile and Guillaume – YANN DERET – SHIRLEY GARRIER – Matthieu Salvaing – Café Lapérouse